Who knew muffins could include such random but delicious ingredients? Why not put something better in there besides some super solid mystery fat and other big words we probably can’t pronounce? Bananas, cranberries, oatmeal, and carrots make a surprisingly fantastic muffin. So I cheated and bought the bag of shredded carrots and this suited my needs just fine. If you are looking for more of a carrot cake consistency (hidden carrots) then you’ll need to shred them with the box grater yourself. These taste just delightful toasted and with a little butter or jam on it. Perfect for breakfast or snack! NOM.

Breakfast Cranberry Carrot Muffins

Makes: 12 Muffins

Ingredients

1 1/2 cups all purpose flour

3 tablespoons sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon coarse salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 cup rolled oats

1/2 cup dried cranberries

3 tablespoons olive oil

1 large egg

1/3 cup 1% milk (or milk of choice)

2 cups shredded carrots (chop a little extra with a knife if using bagged carrots)

2 medium ripe bananas, mashed

Directions

Preheat the oven to 400 and spray or line a 12 tin muffin pan.

n a large bowl combine the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon. Sift well or mix with a fork until combined.

Next add the oats, cranberries, olive oil, egg, milk, carrots, and mashed banana. Stir well until all ingredients are blended.

Divide the batter evenly in the muffin tin and bake for 15-18 minutes until cooked through.

When I was younger, in upstate NY as soon as the leaves started to change my parents would take my brother and I on a trip to go apple picking. Although we lived close to quiet a few, my mother would always say that we were going to take the 30 minute drive to Samascott Orchards because it had the best apple cider doughnuts.

When I moved to Charleston, I seriously missed the leaves changing, the crisp temperatures and of course apple picking. Don’t get me wrong – the beach in October is awesome, but it would have been nice to be closer to some apple orchards. Now in upstate SC, we are close to SO many apple orchards and I definitely take full advantage of that. My boyfriend is from Idaho, where they don’t have apple orchards, and I was able to introduce him to the wonderful world of picking your own apples 🙂 The only thing is, I swear the apple cider doughnuts in upstate NY are 110% better than what we have had in SC. I am probably biased, but it encouraged me to make my own! (Photo taken at Sky Top Orchard in Flat Rock, NC)

These apple cider doughnuts are portion controlled, as they are much much smaller than a regular doughnut and are made with whole wheat flour – increasing their full factor and antioxidants. I hope you enjoy and happy fall y’all!

Baked Whole Wheat Apple Cider Doughnut Holes

Servings: 24-30 doughnut holes

Ingredients:

1.5 cups apple cider

¾ cups skim milk

2 tablespoons butter, melted

2 teaspoons vanilla

1 egg

1 cup whole wheat flour

1 cup all purpose flour

1 cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon salt

Cinnamon Sugar Topping

4 tablespoons butter + 1 tablespoon olive oil

1/2 cup sugar and 3 tablespoons cinnamon, combined

Directions

Begin by bringing the apple cider to a boil, and condensing the flavor by boiling for about 15 minutes (be careful not to burn it though!)

Preheat the oven to 350.

Meanwhile, prepare your wet and dry ingredients. Combine the skim milk, melted butter, vanilla and egg in a small bowl. Once the apple cider is condensed, add in the cider to the wet ingredients and mix using a whisk.

Since you really can’t tell it’s September yet, why not hang on to the last of the fresh summer produce?! Strawberries have been so delicious this year and I’m always looking for alternative ways to eat therm, other then shoveling them into my mouth. I definitely have a sweet tooth; however, it’s nice when you know your dessert contains healthy ingredients like oatmeal, cinnamon, and fresh fruit. OH, and bit of Kate’s butter makes it even better (everything in moderation, people!). Enjoy this dessert and don’t you dare feel bad about it, TREAT YOSELF!

Thank god it’s July! Anyone who knows me knows that June has been a crazy month, and I am very excited to welcome all that July has to bring 🙂

It has been unusually hot in South Carolina the past couple of weeks, reaching 100-120 in the afternoons (check out our Insta pic here, and yes I had the car maintenance completed). What better way to cool down than with some Wine Pops! These will not only serve as a cool treat in the summer, but they are more than appropriate for happy hour as well. Similar to our Vodsicles, I used the Zoku Popsicle maker, and have found that 3 cups of liquid is the perfect amount.

Happy 4th of July everyone! We be sure to share some festive pics and videos on Facebook and Instagram. Be sure to follow us!

What boozy pops are you looking to see on the blog this summer?

Strawberry Lemonade Wine Pops

Servings: 6 Pops

2 cups Trader Joe’s Organic Strawberry Lemonade (or similar)

4oz fresh squeezed lemon juice

4oz Pinot Grigio

Directions

In a large mixing bowl or pitcher, add the lemonade, lemon juice and wine.

Fill the mold 3/4 full (until the fill line) with wine mix.

Place the Popsicle sticks and tops back into the mold. Freeze overnight, at least 10 hours.

Some say baking is like chemistry experiment, and the amount of each ingredient is very important. Well..this C+ chemistry 101 student gets very frustrated with how precise and accurate everything has to be. So, when Meaghan and I divided up our pumpkin spice series blogs, I knew that this one would be a challenge for me.

You wouldn’t be too far off by calling these superfood cookies. Not only are they low fat because we use pumpkin instead of loads of butter, but they also contain many healthy antioxidants in the cranberries and walnuts. Walnuts contain healthy fats that will keep you full, and provide protein too. Lastly, we use whole wheat flour and oats for healthy fiber to keep you full. Told ya – it’s a superfood cookie!

I hope you enjoy this perfected fall festive cookie! The cranberry and walnut flavors together also make it great for the holidays. #HBTip: Use 1 cup fresh cranberries instead of 1/2 cup dried when they are in season this winter.

Add the pumpkin, egg and vanilla to the sugar mix in the large bowl. Mix well until ingredients are evenly distributed.

Add the flour mixture into the pumpkin mixture in the large bowl. Mix with a wooden spoon until ingredients are combined and evenly distributed.

Fold the cranberries and walnuts into the mixture (do not over mix).

Place a sheet of parchment paper onto a cookie sheet. Combine about 2 tablespoons of dough with your hands, and form them into balls. Place about 8 cookies on each sheet and bake for about 12 minutes until cookies are lightly browned on top. Remove cookies off of the cookie sheet and onto a cooling rack. Repeat until all of the dough has been baked (about 20-24 cookies).

#HBTip: Re-use the parchment paper for the second or third batch of cookies and save $ and recycle!

Fun fact: I learned during my trial and error that this recipe makes really great muffins. (Yes I was trying to make cookies, and I made muffin cookies) Simply use alter the following ingredients from above: 2 tablespoons of butter, 6oz plain low fat yogurt instead of oil, use 1 whole can of pumpkin, 1 cup of whole wheat flour and 1 cup of white flour. Thanks to my friends who helped me out in eating my first batch of “muffin cookies.” It’s all in the experience!

What other kinds of cookies are you looking to try this holiday season?

8 ingredient granola, people! It doesn’t get much better than this! Deliciously festive and healthy making both the perfect breakfast and/or holiday gift. I’ve added dried cranberries and walnuts however, feel free to substitute with something of similar of your choice! Get your pumpkin on and enjoy!

5. Bake in the oven for 15 minutes, remove pan and stir mixture with wooden spoon. Put back in the oven for another 10 minutes, mix again and let cool completely. Store in an air tight container for up to 1 week!